【作者】 陈梦雪； 安婷婷； 祖仲骐； 陈琪； 高学玲；

【Author】 Chen Mengxue;An Tingting;Zu Zhongqi;Chen Qi;Gao Xueling;State Key Laboratory of Tea Plant Biology and Utilization,Key Laboratory of Food Nutrition and Safety,Anhui Engineering Laboratory for Agro-products Processing,School of Tea and Food Science & Technology,Anhui Agricultural University;

【机构】 安徽农业大学茶与食品科技学院茶树生物与利用国家重点实验室食品营养与安全重点实验室安徽省农产品加工工程实验室；

【摘要】 利用单一冠突散囊菌(Eurotium cristatum)菌株通过固态发酵技术制备散黑茶。使用超高效液相色谱-四极杆静电场轨道阱高分辨质谱联和电子舌技术分析黑茶发酵过程中代谢物和滋味品质的变化。偏最小二乘回归分析结果显示:原料绿茶和发酵3 d的茶叶与发酵7,10 d或12 d的茶叶的代谢物组成有明显的不同,且发酵10 d和12 d的茶叶代谢物组成差异不明显。82种化合物(儿茶素、氨基酸及其衍生物、简单酚酸、黄酮和黄酮苷、生物碱和其它)的含量在发酵期间出现变化,其中儿茶素和黄酮的含量明显下降,产生了一些新的酚酸和儿茶素衍生物(teadenol A、Fuzhuanin A、puerins)。发酵12 d茶样儿茶素、氨基酸和茶碱含量减少,分别为50.25,1.64 mg/g,1.56 mg/g;而咖啡碱和可可碱含量增加,分别为45.05 mg/g和6.69 mg/g。发酵茶样的咸味、鲜味和苦味的强度增强,相关性分析结果证实儿茶素、酚类、黄酮类和生物碱与之呈正相关。结果表明黑茶的微生物发酵是改变其代谢物特征的关键过程,也是形成散黑茶独特感官品质的关键工序。更多还原

【Abstract】 Loose dark teas were prepared by solid-state fermentation with a single Eurotium cristatum strain.UPLC-QExactive Orbitrap/Mass Spectrometry(MS) and electronic tongue were used to characterize the changes in the metabolite profile and taste characteristics.The PIS-DA analyses revealed that the metabolite composition of raw material and tea leaves fermented for 3 d were significantly different from those fermented for 7,10 d or 12 d,and the differences in the metabolite composition of tea leaves fermented for 10 d and 12 d were not significant.The contents of 82 compounds(catechins,amino acids and their derivatives,simple phenolics acids,flavonoids and flavone glycosides,alkaloids,and others) exhibited sharp fluctuations during the manufacturing process,with the contents of catechins and flavonoids significantly decreased,while some novel phenolic acids and catechin derivatives were formed(teadenol A,fuzhuanin A,puerins).The contents of catechin,amino acid and theophylline decreased to 50.25 mg/g,1.64 mg/g and 1.56 mg/g,respectively during fermentation over 12 days,while the caffeine and theobromine contents increased to 45.05 mg/g and 6.69 mg/g,respectively.The intensities of salty,umami,and bitter tastes were enhanced after fermentation,with catechins,simple phenolics,flavonids,and alkaloids positively related to these tastes attributes.These results suggest that microbial fermentation is the critical process for changing the metabolic profile of green tea during its fermentation into dark tea and for developing the sensory qualities unique to loose dark teas.更多还原